Confession: I am mostly a fair-weather fan. I mean, I am loyal to my city’s teams regardless, but I don’t watch unless the team is good. Lucky for me, the past few years the Seahawks have been awesome. Since football games are extremely long, I need lots of snacks to sustain me. I usually go for the typical snacks – chips, dips, popcorn, beer, etc. This week, I decided to mix it up a little bit. I LOVE pigs in blankets (who doesn’t?). I also love pretzels. I decided to combine the two for wait for it…. Pigs in Pretzel Blankets.
If you like pretzels and you like mini hot dogs, you will love these pigs in pretzel blankets! This recipe was a little more labor intensive than what I normally make, but it was well worth it. The pretzel recipe I used was one that was really highly rated (over 500 5 star reviews). I modified it to make half the quantity. You will likely have a few leftover lil smokies (unless you eat them as you bake, like me).
I will definitely be making these again for the Superbowl. Fingers crossed the the Seahawks are in it!
Pigs In Pretzel Blankets
- 3/4 c warm water
- 1 1/2 tsp sugar
- 1 tsp kosher salt
- 1/2 package active dry yeast (about 1 tsp)
- 2 1/4 c flour
- 2 tbsp unsalted butter, melted
- Vegetable oil, for pan
- 5 c water
- 1/3 c baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
- 1 package lil Smokies
- In your mixer bowl, add the sugar, water, and kosher salt.
- Sprinkle the yeast on top and let it sit for 5 minutes until it starts to foam.
- Add the flour and butter and mix on low speed (using a dough hook) until well combined.
- Turn it up to medium speed, and continue mixing for about 5 minutes until the dough is smooth and pulls away from the edges of the bowl.
- Take the dough out of the bowl, clean the bowl, and oil it with the vegetable oil.
- Put the dough back in the bowl, cover it, and let it sit for about 55 minutes until it doubles in size.
- Preheat the oven to 450 degrees.
- Turn your dough out on to an oiled surface.
- Grab a small chunk (about a cubic inch) and roll out to 7-8" long.
- Take one of your lil smokies and wrap the dough around it. It should go around about 3-4 times depending on how thick your dough is.
- This part takes some trial and error. If you are able to wrap the hot dog about 4 times the dough should be about 8" long. If you are able to wrap it three times, it will be about 6".
- Wrap your remaining lil smokies. You will likely have some left over, as this recipe makes approximately 30 wrapped hot dogs.
- Boil your water and add the baking soda.
- Drop the wrapped hot dogs in to the boiling water for about 30 seconds.
- Scoop out and place on a baking sheet.
- Mix together the egg yolk and water in a small bowl.
- Brush the top of each wrapped hot dog with the egg yolk mixture.
- Sprinkle salt on top.
- Bake for 12-14 minutes until a rich brown.
- Serve with mustard or your favorite dipping sauce!